Recipe: Big Lake Duck and Wild Rice Salad

BIG LAKE DUCK AND WILD RICE SALAD
Source: Sacagawea Cookbook by Teri Evenson, Lauren Lesmeister, Jeff Evenson

MARINADE:
1/2 lb. duck breast (substitute turkey)sliced into thin strips
1 medium yellow onion, diced
1/4 cup extra virgin olive oil
1 Tablespoon honey
1 Tablespoon apple cider vinegar
1 Tablespoon hot and spicy prepared mustard
1 teaspoon kosher salt
fresh ground black pepper to taste
SALAD:
1 1/2 cups cooked wild rice
1 1/2 cups cooked brown rice
1 medium carrot, small dice
3 scallions, sliced thin
1/2 of a green bell pepper, small dice
1/3 cup sun-dried tomatoes, cut ino thin strips
5 ears pickled baby corn, sliced thin
fresh ground black pepper to taste

Combine all marinade ingredients in a sealable plastic bag and marinate in the refrigerator for 60 minutes, turning at least once.

Place entire contents of marinade bag in a heavy skillet over medium low heat.

In a large mixing bowl, combine salad ingredients.

When the meat is well browned, add entire contents of skillet to salad mixture and toss well. Allow flavors to blend at least 10 minutes.

This salad may also be served chilled, in a bowl lined with dark green leaf lettuce.

Servings: 3-5